Sticky Rice & Mango

A great way to use up left over sticky rice is to make the Sticky Rice & Mango dessert.

Dessert Recipe: Sticky Rice & Mango
1 cup fresh coconut milk
1/4 to 1/2 cup sugar
3 cups cooked sticky rice
1 ripe mango

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until fresh coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango, cut into bit size pieces and discard the mango pit. Dish sticky rice on to a serving bowl or plate. Add mango slices over rice and serve.

I like to add left over black bean coconut drink to cook with the sticky rice. It gives the rice a nice purple colour and the beans add texture and protein to the dessert.

Sweet Tamarind & Seeds

Sweet Tamarind may be purchased at Asian supermarkets. Take one tamarind pod and break the shell. Remove the shell and the strings. Eat the tamarind pulp but do not eat the tamarind seeds yet. Place the tamarind seeds in a pan over medium heat. Shake the seeds occasionally while toasting the seeds for five minutes. Once the seeds cool, crack the outer shell using your teeth and remove the outer shell with your hands. You must first toast the seeds or the shell will be difficult to crack. Do not eat the shell but carefully chew on the hard tamarind seed.

These instructions are in the Thai & Lao Food Recipe Book and therefore this video is free for viewing. Please refer to the list of Product Prices on how to get access to all the Thai & Lao Food private videos.